Cherry Cheesecake

Ingredients

2 (8oz) pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
2 (8oz) packages cream cheese, room temperature
½ cup sugar
1 tsp vanilla
1 large egg
2 (21 oz) cans of Country Cherry Pie Filling
Flour for dusting (maybe 1 tbsp)

Instructions

• Preheat the Oven to 350°F.
• Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13×9 glass pyrex dish. Use any scraps of dough to patch the dough after it’s in the pyrex dish.
• On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
• Spread cream cheese mixture evenly over the crescent in the pyrex dish.
• Spread cherry filling evenly over the cream cheese mixture.
• Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about ½” wide.
• Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
• After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish.
• Bake for 30-35 minutes until the top is golden brown.

Read more